Originally inspired by the olive oils found in the Italian countryside, McEvoy Ranch’s extra virgin olive oil in the Tuscan style with its characteristically rich, slightly peppery flavor is the result of six Tuscan varietals: Frantoio, Leccino, Pendolino, Maurino, Leccio del Corno and Coratina.

It is this blending of olive varieties which adds the award-winning depth of flavor to the finished oil. Frantoio, which constitutes 75 percent of the blend, gives the oil its fruity notes, while Leccino, 20 percent of the mix, gives it a peppery finish. The remaining varieties are added to give the oil softness and balance.

It evokes flavors of fresh cut grass and green tomato, with hints of artichoke; a tantalizing touch of bitterness, and a mildly peppery finish.

Notes about the McEvoy extraction method: The McEvoy Ranch olive mill uses exclusively Rapanelli equipment imported from Italy and is the only mill of its kind in the United States. The freshly harvested olives are crushed by stone and blade mills, and the oil extracted via centrifugation, Sinolea percolation, and gravity separation. The result is an extra virgin olive oil of the utmost highest quality - well balanced, smoothly textured and of unparalleled flavor.

This is a hearty dish which goes exceptionally well with poultry,
pork, or with beef. The neutral flavor of the grain is made
interesting and complex by adding mushrooms and herbs. This is
an excellent main dish for vegetarians, and makes a wonderful
meal after spending a cold day outside.

As a whole grain
food, wheatberries are high in fiber and very healthful.
As a side dish, this will serve about six.
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This Mediterranean-inspired dish can double as a pasta salad next day...if there is any left, that is. The delicious combination of tomatoes, feta, basil and shrimp is healthy and pretty. It is very versatile in that you can vary the fresh herbs, such as tarragon, parsley and oregano, or try some goat cheese in place of the feta for another excellent alternative. Let your imagination and ingredients on hand be your guide.
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Orzo, a rice-shaped pasta shines in this quick-to-the-table dish. In the summer, when we have such a wealth of fresh tomatoes and home grown green beans, this is a wonderful way of combining pasta and vegetables. The goat cheese adds that sharp note to the symphony of flavors.
Try a flavored orzo to really keep them guessing.
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This is a great, light dinner for hot days. Best of all, it can be made a day ahead of time and refrigerated. If you refrigerate the sauce, be sure to return it to room temperature before serving. This is excellent when served with cooked white beans, drizzled with extra virgin olive oil and sprinkled with fresh cracked pepper.

The beef can be served rolled up and fastened with a toothpick, then drizzled with the sauce - or it can be served in overlapping layers which are drizzled with sauce. Try it with a crusty bread, chilled wine and tossed greens. If you have a bit of fresh basil left from the recipe, use it to garnish your platter of sirloin.
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Dried cherries are very high in anti-oxidants, and are thought by many to contain natural pain killers.They make an exquisite sauce to use with pork. Take care not to overcook the pork chops or they will get tough.

Making the stock out of the bones is well worth the effort. The resulting sauce is rich and flavorful, especially when enhanced with cherries and Balsamic vinegar.
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Short ribs are very meaty
and very tasty. They're perfectly suited to
a long, slow braise. This recipe, based on
the Belgian classic "Carbonnade à la
Flamande" concentrates on three
ingredients - beef, beer and onions.

Artichokes are low in calories and are also excellent when served cold. Serve with a dipping sauce of your choice or just mayonnaise, or stuff with shrimp or crab or tabbouleh...the world is your artichoke.
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This recipe is adapted from one in Gourmet Magazine. It is a simple variation on caramelized carrots with sugar. The Balsamic vinegar adds a delicate tart note to the sweetness.
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An elegant way to serve wild rice as a flavorful and interesting side dish. It may be served as a salad course as well. The rich flavor of chanterelles is enhanced by the sweet cherries and tart apples. Magnifico!
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Avocado egg rolls are not exactly a traditional dish. But unusual or not, this is a very delicious appetizer for a holiday party, or just a special touch for a family dinner. Perfect and unusual vegetarian appetizer.
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Use clamshell mushrooms in this frittata for their subtle seafood flavor. It adds just the right touch to a wonderful recipe. This is one of those dishes that can be made a couple of hours ahead of time, giving you plenty of time to clean up, greet your guests, and enjoy their company. Though it's simple to make, it has an elegant and exotic flair, and it's excellent for hot evenings when no one wants a heavy dinner.
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This dish is rather special, but not too tricky to prepare. Serve with mashed potatoes for a rustic dinner, or with wild rice for elegance...in either case, a nice bottle of wine would be perfect.
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Grains of Paradise are in the ginger family, a native of West Africa. It is both somewhat pungent and faintly but pleasantly aromatic, with woody and evergreen notes. It is used as an interesting alternative to black pepper. It pairs well with fish.
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An exotic and absolutely delicious version of the classic saffron risotto. The extra effort is well-worth it! The Salt and Pepper Shrimp is a Chinese classic, making this truly an International dish. Make extra...this aromatic masterpiece will disappear before your very eyes! If there are any leftovers, serve them chilled the next day for a five star lunch.
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Softshell crabs are a rare treat, when you can find
them. Combined with ramps and fresh asparagus, they
are delicious beyond description.

Two things to remember about this
recipe: 1) it includes a raw egg warning,* so
use only refrigerated, clean, sound-shelled, fresh,
grade AA or A eggs. Avoid mixing yolks and whites
with the shell.
2.) the recipe calls for
Emeril's Creole "essence" also called "Bayou Blast."
Recipe follows.
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Hearts of palm and artichoke hearts - these two "hearts" make a refreshing and flavorful combination, especially when marinated in a classic vinaigrette. Once made, the artichoke/hearts of palm mixture refrigerates very well and the entire salad can be ready to serve in just seconds. Delicious any time, this delightfully cool, refreshing & easy to serve salad is especially good during warm spring & summer months.
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A visually beautiful and delicious salad, evocative of the scents and tastes of Spring and Summer! A perfect salad served in the middle of Winter, when dreams of warmer days prevail. A perfect salad for Mother's Day or St. Valentine's Day.

Better make copies of this recipes for your guests...they will beg for it

This is a new twist on tomato soup. The wild leeks add a sharp, piquant edge to the tomatoes and the fresh basil brings in that promise of Spring and Summer! Perfect with a grilled cheese sandwich.
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The chicken should be so tender that it practically begs for mercy. The rice should not be mushy. Sometimes I like to add a dash of hot sauce to recipes like this one, just to bring things into better focus and add a little life.
s done cooking. Drain the excess liquid off and set aside.

Pour the 7 cups of water into a large stockpot and add the chicken pieces. Bring to a boil, then immediately reduce the heat to a simmer. Simmer for at least an hour, or until the chicken is so tender that it easily falls away from the bones.

Remove the chicken from the pot and permit it to cool. Strain off the broth and reserve it. Remove the meat from the bones and cut it into bite-sized pieces. Discard all the fat, skin, and bones.

Using the same stockpot, sauté the celery and onion in the olive oil for about five minutes. Add the mushrooms and cover. Cook for five to ten minutes, stirring from time to time, until the veggies are tender.

Add the broth back to the stockpot. Add the wild rice to the stockpot. Stir in the chicken stock paste, the pepper, and the salt. Simmer for about 30 minutes.

In the meantime, melt the butter over medium heat and stir in the flour, making a smooth paste. Whisk in the milk and cook until the mixture thickens. Add some of the broth mixture to the milk mixture to thin it, stirring constantly. When the milk and flour mixture is smooth and thinned, add it to the broth in the stockpot.

Mix the reserved chicken meat into the soup along with the white wine. Serve piping hot.

This dish is versatile because the flavors are mild.
It blends very well with more intensely flavored
dishes, such as fish entrees, vegetable dishes,
barbecue, poultry, and meat. It is especially
delicious with lamb. It tastes good the next day, chilled.
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A versatile, quick, easy-to-prepare rice dish that can be cooked stove-top or in the oven. The morels add that gourmet, earthy flavor that turns a simple dish into one fit for the most elegant occasion.
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A fine quality risotto takes your taste buds by surprise because it's just not what we expect from rice. This gradual method of cooking rice brings out the starch and the subtle, nutty flavor of the rice. Combine it with some interesting ingredients, and it can easily take over as a main course. A well-prepared risotto will be soupy in consistency, and each grain of rice should be chewy. For a real treat, drizzle some white truffle oil over individual servings.
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Umami aside, this recipe is just plain romantic. Make it together
with someone special, serve it in a romantic setting (candlelight, a
log fire, soft music) and don't forget a fine wine. The finished
recipe makes about four cups of sauce, which is enough for about one
pound of dried pasta, cooked. This dish is brimming with
Mediterranean flavors, and is at its absolute best with a dry red
wine, crusty bread, tossed greens, and a side dish of fresh steamed
asparagus drizzled with truffle oil.
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Compound butter is an essential of every kitchen. Make this once and you have a best friend forever. Use it on any cooked food whether meat, fish, fowl or vegetables, grilled, steamed or roasted. Versatility is its middle name.
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This is another one of those excellent recipes that deserve gourmet status in spite of being very easy to make. It is versatile and lends itself to just about any meat or poultry dish.
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Naturally sweet onion confit is the perfect condiment for roast meats and poultry (it's also great slathered on a slice of good bread). It's very easy to make and it stores well. We prefer using red onions, but regular yellow cooking onions will work just fine. This recipe is easy to multiply, so make a big batch in advance, keep it in the fridge and warm a little as needed!
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Compound butters, like this one are extremely versatile to have on hand. Once you make it, it keeps well and can be frozen. You can put a dab on a grilled steak or fish, add it to baked or mashed potatoes, or crown some cooked vegetables with it. It can be used to turn a simple dish to gourmet status. Spread it on toast for a quick treat!
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This is not your traditional pizza. Think of it more as "herb foccacia meets bagel with lox" - a thin, crisp crust, topped with thinly sliced fennel, creamy goat cheese, smoked salmon and fresh herbs. Finish it off with dollops of salmon or steelhead caviar for a decidedly decadent touch - if you dare.

If you love morels and if you love pizza, why not put them together? Using dried morels makes it easy to enjoy this fantastic dish any time of the year. It's fun, it's easy to make and it's delicious. Need we say more?

This simple recipe does nothing more than enhance the naturally good flavor of chanterelles. This is my favorite kind of recipe: it's very easy to prepare, but it tastes like a rare gourmet treat. A little pure maple syrup heightens the sweet, fruity aroma and flavor of the chanterelle - just the right counterpoint to the "bite" of fresh black pepper.

Black Garlic has recently made quite a splash on the food scene. Once known only to a few cutting-edge chefs (and Asian health food devotees), black garlic is now readily available to us all. Black garlic is more than just the latest food fad - it's the real deal with a unique flavor and texture unlike anything else in the world.
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This simple & delicious recipe for crispy roasted potatoes with truffle oil is guaranteed to be a "smash" hit at any occasion. Kids & grownups alike will find them fun to make (and to eat). With only 4 ingredients and a few easy steps, it's an equally great dish for a party or a weeknight dinner. Garnish with a topping of sour cream and chives for an fantastic appetizer!
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This simple recipe is designed to do nothing more than
enhance the already naturally good flavor of chanterelles.
This is my favorite kind of recipe: it's very
easy to prepare, but it tastes like a rare gourmet
treat.

Serve these glorious chanterelles with fish, poultry, grilled meats or vegetables - or just on their own.

Truffles are known in Italy as tartufi. In the province of Pesaro
they are harvested throughout the year and enjoyed in soups,
omelets, and on salads. Just a small amount of truffle will enhance any dish you make. A little goes a long way.
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